The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococ... by Pega, J., Pérez, C.D., Rizzo, S., Rossetti, L., Díaz, G., Ruzal, S.M., Nanni, M., Descalzo, A.M.

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Adaptation to high salt in Lactobacillus: role of peptides and proteolytic enzymes by Piuri, M., Sanchez‐Rivas, C., Ruzal, S.M.

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Cell wall modifications during osmotic stress in Lactobacillus casei by PIURI, M, SANCHEZ-RIVAS, C, RUZAL, S. M

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Cell wall modifications during osmotic stress in Lactobacillus casei by Piuri, M., Sanchez‐Rivas, C., Ruzal, S.M.

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Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qP... by Pega, J., Rizzo, S., Pérez, C.D., Rossetti, L., Díaz, G., Ruzal, S.M., Nanni, M., Descalzo, A.M.

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Biosorption of copper by Paenibacillus polymyxa cells and their exopolysaccharide by Prado Acosta, M, Valdman, E, Leite, S.G.F, Battaglini, F, Ruzal, S.M

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